Watermelon Feta Orzo Salad
This refreshing Watermelon Feta Orzo Salad is perfect for summer gatherings, combining sweet watermelon, tangy feta, and fresh mint in a light dressing.
Equipment
- Large pot
- Small bowl
- Large Bowl
- Whisk
Ingredients
- ¼ cup olive oil, extra virgin (60 milliliters)
- 1 ½ tablespoons balsamic vinegar (22 milliliters)
- 1 tablespoon fresh lemon juice (15 milliliters)
- 2 teaspoons honey (10 milliliters)
- Salt and freshly ground black pepper to taste
- ⅓ cup thinly sliced red onion (40 grams)
- ⅓ cup fresh lemon juice (80 milliliters)
- Zest from 1 lemon
- Pinch salt
- 10 ounces dried orzo pasta (280 grams)
- 4 cups cubed seedless watermelon (600 grams)
- 8 ounces feta cheese, crumbled (227 grams)
- ¼ cup fresh mint leaves, thinly sliced (10 grams)
Instructions
- Start by whisking together 1/4 cup olive oil, 1 1/2 tablespoons balsamic vinegar, 1 tablespoon fresh lemon juice, and 2 teaspoons honey, along with salt and freshly ground black pepper to taste in a small bowl. The rich aroma of the oil and sweetness of honey will mingle. Avoid adding too much salt, as the feta will contribute saltiness too.
- Toss the thinly sliced red onion with a sprinkle of salt and let them soak in 1/3 cup fresh lemon juice. In a few minutes, the vibrant color will brighten up. This enhances the taste by softening the onion's sharpness. Just remember not to soak them too long, or they may lose their crunch.
- Boil a large pot of water, then add 10 ounces dried orzo pasta and cook until al dente, about 8-10 minutes. Keep an eye on it to ensure it doesn’t turn mushy. The pasta should have a slight bite, so taste it as you go. Stir occasionally to prevent sticking!
- Once the orzo is perfectly cooked, drain it in a colander and rinse with cold water to stop the cooking process. This helps maintain its texture and cools it down to prevent the salad from wilting when you mix everything together.
- In a large bowl, mix the cooled orzo with 4 cups cubed seedless watermelon, 8 ounces crumbled feta cheese, soaked red onions, and zest from 1 lemon. The colors will pop, and the enticing smell will fill the air! Be gentle when mixing to avoid crumbling the feta too much.
- Drizzle the prepared dressing over your salad and toss in 1/4 cup fresh mint leaves. You will love the fresh scent of mint lifting the dish. This final touch brightens everything up! Taste and adjust seasoning if needed.
- Let the salad sit for about 30 minutes before serving to allow flavors to meld together. Just remember to add the watermelon last if making in advance, so it stays fresh and does not get soggy!
Notes
Best served at room temperature, but will keep for up to two days in the refrigerator.